METHOD

Preparing the biltong:

1. Cut the beef into 2-2,5 cm thick strips, using a sharp knife and following the grain of the meat. Remove any connective tissue. Place the meat in a non-metallic container. Sprinkle with the vinegar.

2. Toast the coriander seeds in a dry pan and grind in a spice grinder until fine with a few pieces of the seed skins left in and visible.

3. Combine the curing mixture of salt, brown sugar, pepper and bicarbonate of soda (prevents mold and tenderizes the meat). Add the coriander seeds and mix well.

4. Roll the meat strips in the curing mixture and rub the mixture thoroughly into the strips of meat.

5. Place the thicker pieces of meat at the bottom of the container with the thinner pieces on top. Sprinkle with the remaining curing mixture. Cover the container and leave to cure in a cool place for at least 24 hours. The meat can occasionally be turned and rubbed during the curing time.

6. Remove the meat from the curing mix and pat dry with kitchen towels, taking care not to remove too much of the curing mixture. Hang the meat on hooks(or use plastic covered paper clips) in a biltong maker or a cool well-ventilated environment for 3-5 days until dry. Take care and ensure that the pieces of meat do not touch one another.

7. When the biltong is ready and sufficiently dry to your preference, store it wrapped in brown paper or cheese cloth, in a well-ventilated, dry, cool place. Cut into slices with a sharp knife or biltong cutter and enjoy the perfect South African snack.